Prep all the veggies. Chop the onion, carrots, bell pepper, celery, jalapeno, and garlic. (I use the minced garlic in a jar for convenience). Set aside.
Trim the fat off the chicken thighs and place straigh in the Instant Pot.
Add the Salt, Pepper, and all the chopped veggies to the Instant Pot.
Add the beans, green chilis, diced tomatoes, garlic and chicken broth.
Add the seasonings (chili powder, cumin, coriander, oregano, paprika ) and (the optional cayanne pepper if you would like)
Give it a good stir.
Put the lid on and put the valve on sealing position. Hit the manual button for 25 minutes if chicken is thawed. If chicken is frozen, hit manual 30 minutes.
Meanwhile, chop a whole bunch of Cilantro.
When timer goes off on the Instant Pot, release the valve and allow steam to come out. When steam is done, open the lid and take out the chicken onto a cutting board and chop it up.
Put the chicken back in the pot along with the Cilantro and Heavy cream.
Give it a good stir. Serve and garnish with avocado, shredded cheese, and tortilla strips. Enjoy!
